Roasted Sweet Potato and Black Bean Salad

"I found this recipe on a food blog, which indicated it was a variation of a recipe from Everyday Food. There is also a similar recipe on Martha Stewart's web site. This recipe is a combination of those two recipes. I particularly like the roasted sweet potatoes (versus boiled). Roasting them with the spices was oh so good. Roasting (charred/browned sides) gives the sweet potatoes a nice rustic look in the salad. I usually have this for lunch, served over fresh baby spinach that has a light coating of balsamic vinaigrette."
 
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photo by Kathy photo by Kathy
photo by Kathy
photo by Kathy photo by Kathy
Ready In:
55mins
Ingredients:
13
Serves:
5
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ingredients

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directions

  • Heat oven to 450°F Position oven rack in the lower third of the oven.
  • Put sweet potatoes on a rimmed baking sheet. Drizzle with olive oil. Sprinkle potatoes with cumin, salt, pepper, and red pepper flakes. Toss potatoes until well coated.
  • Roast in oven 25-35 minutes, tossing potatoes once at the halfway point.
  • In a large bowl, whisk together the lime juice and olive oil. Season with salt and pepper if desired.
  • Add black beans, red onion, and cilantro. Toss gently. Add sweet potato cubes and toss gently.

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